Description
This Black-Eyed Pea Bruschetta is a flavorful and hearty appetizer combining crispy toasted Italian baguette slices with a zesty black-eyed pea and collard greens salad, accented by savory bacon and creamy goat cheese. Perfect for a light snack or party finger food, it blends smoky, tangy, and fresh elements in every bite.
Ingredients
Scale
Bread
- 1 seeded Italian baguette, cut into 1/4″-thick slices
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
Bacon
- 4 oz. finely chopped bacon or pancetta (optional)
- Kosher salt
Vegetables and Salad
- 1/2 bunch of fresh collard greens, washed, stemmed, and finely chopped
- 1 (15.5-oz.) can black-eyed peas, drained and thoroughly rinsed
- 1 red bell pepper, finely chopped
- 1 scallion, finely chopped
- 1 clove garlic, finely chopped
Dressing
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. fresh thyme leaves, chopped
- 2 tsp. Dijon mustard or spicy brown mustard
- 1 tsp. honey
- 1/2 tsp. Cajun seasoning
- 1/4 tsp. kosher salt
- 1/2 tsp. kosher salt (divided)
- 1 tbsp. reserved bacon fat
- 2 Tbsp. extra-virgin olive oil (additional, for vinaigrette)
Topping
- 4 oz. goat cheese, room temperature
Instructions
- Toast the Bread: Preheat the oven to 350°F (175°C). Arrange the sliced baguette pieces between two baking sheets and lightly drizzle olive oil on both sides of the slices. Bake, flipping halfway through, until the bread is crispy and toasted, about 10 minutes.
- Cook the Bacon: While the bread is baking, heat a medium skillet over medium-high heat. Add the finely chopped bacon or pancetta and cook, stirring occasionally, until the fat renders and the bacon crisps and browns on all sides, about 7 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Reserve the bacon fat in the skillet for later use.
- Prepare the Salad Base: In a medium bowl, massage 1/2 teaspoon of kosher salt into the chopped collard greens until they begin to release water and soften, which will take about 2 minutes. Add the rinsed black-eyed peas, finely chopped red bell pepper, scallion, and garlic. Toss thoroughly to combine and season with an additional 1/2 teaspoon kosher salt.
- Make the Vinaigrette: In a small bowl, whisk together the apple cider vinegar, chopped fresh thyme, Dijon or spicy brown mustard, honey, Cajun seasoning, and 1/4 teaspoon kosher salt. Gradually drizzle in 1 tablespoon of the reserved bacon fat and the 2 tablespoons of extra-virgin olive oil, whisking after each addition until the vinaigrette is smooth and emulsified.
- Toss and Assemble: Pour the prepared vinaigrette over the pea and greens mixture and toss to coat evenly. To serve, smear each toasted bread slice with a thin layer of goat cheese. Top each slice with about 1 tablespoon of the pea mixture. Sprinkle with cooked bacon pieces if using. Serve immediately for best texture and flavor.
Notes
- You can omit the bacon for a vegetarian version and substitute the bacon fat with additional olive oil.
- Use other leafy greens like kale if collard greens are not available.
- Adjust the spices in the vinaigrette to your preferred heat level by modifying the Cajun seasoning quantity.
- For extra crunch, toast the bread slices slightly longer but watch carefully to avoid burning.
- Leftover pea mixture can be refrigerated and served chilled within 2 days.
Nutrition
- Serving Size: 1 bruschetta serving (approx. 4 pieces)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 25 mg
